Thai Green Curry Paste (Nam Prik Kaeng Khiaw Waan)

This green curry paste recipe from Thailand goes with our Thai Green Curry Recipe with Beef. It can also be used to prepare any type of green curry, especially with chicken or catfish. You may store it in a small freezer storage bag up to one week refrigerated or frozen for up to 1 year.

Ingredients

Step-by-Step Cooking Series, this recipe is taken from the book Popular Thai Cuisine, available now in our cookbook section.

Copyright © 2002, Sangdad Books

• 15 large fresh green hot chilies
• 3 shallots, sliced
• 9 cloves garlic
• 1 tsp finely sliced fresh galangal
• 1 tbsp sliced fresh lemon grass
• 9 tsp finely sliced kaffir lime rind
• 1 tsp chopped coriander root
• 5 white peppercorns
• 1 tbsp roasted coriander seeds*
• 1 tsp roasted cumin seeds*
• 1 tsp sea salt
• 1 tsp shrimp paste

Preparation

1. Combine coriander seeds, cumin and peppercorn in a mortar, pound well. Transfer to a bowl and put aside.
2. Pound hot chilies and salt together well. Add the remaining ingredients except shrimp paste, pound until mixed well.
3. Add the cumin mixture and shrimp paste, continue pounding until smooth and fine.

*See how to roast coriander and cumin seeds.

See the Thai Green Curry Recipe for use with this paste or read more about different Thai curry recipes.

Preparing your own curry paste will give the best results for a really authentic and delicious thai curry. However, making your own paste can be time consuming and therefore not always possible. So if you need your curry in a hurry and don't wish to compromise on taste, we recommend our ready-made Nittaya brand Green Curry Paste.

Nittaya is an excellent quick and simple alternative to preparing your own curry paste. It is the best prepared curry paste we have tried here at Temple of Thai and as a fellow curry lover we're sure you'll agree.